Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(113 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins Plus cooling

Easy

Serves 50
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream

Nutrition and extra info

Nutrition: per serving

  • kcal274
  • fat16g
  • saturates9g
  • carbs30g
  • sugars20g
  • fibre1g
  • protein3g
  • salt0.23g
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Ingredients

  • 650g unsalted butter
  • 650g plain chocolate (70% cocoa)
  • 100ml very strong coffee- espresso is ideal
  • 3 tsp vanilla essence
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 650g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 950g light soft brown sugar
  • 10 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 x 284ml/9½ fl oz soured cream

Method

  1. Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.

  2. Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.

  3. Pour into the prepared tin and bake for 2½ hrs – don’t open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

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Comments, questions and tips

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Helenjzk's picture
Helenjzk
4th Jul, 2018
5.05
I’ve agonised over what cake to make for my niece’s wedding cake which has to feed 120 people. Went with this one largely based on all the fantastic reviews. Many thanks to all who’ve commented. I made the first two yesterday, an 11 and 7” and they taste wonderful (even though I over-cooked the 11” due to unreliable oven temp, it was still fabulous) and am looking forward to cooking all the rest! Again many thanks!
Iulia And's picture
Iulia And
29th Jun, 2018
5.05
I have made this for an 8" tin, worked out perfectly! Very happy with the result, I'm not fond on chocolate cakes and they all seemed to fail me before. This is a great recipe and will be one of my favourites from now on :) Thank you
FelicityT
11th Jun, 2018
5.05
I made this cake at the weekend as a special birthday cake. I went for the larger option, but not having a 30cm tin, went for a 26cm one and just added a little less of the mixture. I've never baked a cake with so many eggs before, so was a little anxious as to the end results! I duly waited for the recommended two hours before sneaking a peek and could not have been more delighted with the end result! It was simply the most perfect cake I have ever made! I decorated with chocolate buttercream, dark chocolate cigarillos around the edges and fresh raspberries on the top. An amazingly moist and rich delight, which definitely wowed the assembled party guests! Would definitely recommend.
Melisandre
22nd Jul, 2017
5.05
I made this cake for my daughter's wedding and I had so many compliments on it. It is the best chocolate cake I have ever made and will now use this recipe from now on. I recently made this in an 8inch tin and I used a third of the mixture and baked it for 1 hr 40 mins. It came out perfectly and after cutting off the top, this was enough for 2 layers, 1 inch thick each. I filled this with chocolate ganache and homemade berry jam.
sarahthevet
5th Jul, 2017
I made this recipe at the weekend. I can confirm it is a lovely rich sticky cake with good keeping qualities. I made a 8" using 0.4 times the recipe. It took 2 hours to cook! The resulting cake was 3" high but sunk in the middle so once levelled it was only 2 1/2" high. I am planning to make this a the full 12" for a wedding in a month - anyone shed any light on how high the full recipe is once levelled. I need 4" so I was going to make 1.25 times the recipe and cook in two tins for a more even cook.
Kait25
25th Jun, 2017
I'm hoping someone is still around on this thread to help! Made my first trial of this cake in prep for my wedding. The cake itself is divine, so rich and gooey and tasty! But, mine Turne do it pretty ugly. Halved the recipe and used 2 x 8 inch pans. They initially rose well, but the middle sunk and the sides shrunk away from the pan. I double lined and also tied twine around the outside of the raised baking paper. I'll be cutting them down to freeze and layer, but any help for getting them nice and level? I have read about the wet towels, which I'll try, and I'll fill them less so that they don't rise over the edge of the pan. My main concern is the edges lean in
Nat3108
29th May, 2017
I don't normally comment on recipes but omg this cake really is delicious! I tasted it warm and wasn't that impressed but once it had cooled overnight it was fudgy rich and delicious. It is not dense, more fluffy but still rich. I halved the recipe and it made an 8" half full which then rose right to the brim of the pan (about 4") and 10 muffins. Wrapped the pan in wet towels so it didn't dome and put a bowl of water in bottom of oven. Took 1hr 45, for 8" and 25 Mins for muffins at 140 fan forced ☺️
Olive branch
6th May, 2017
I would love to use this recipe for a wedding cake I am making in a couple of weeks, however I need to get it converted to American equivalents. I tried to look them up but the websites are too complicated. Has anyone ever done this for this cake and would you be willing to share? Thanks.
Kathiye
13th May, 2017
Honestly, if I were you I'd just invest in a set of kitchen scales for the purposes of making a wedding cake. These things can be tricky to convert because the value of e.g. a cup of flour can vary depending on how packed the flour is in the cup. As well as letting you make this recipe, it would also making your baking much more precise. In terms of ingredients, plain chocolate = dark chocolate, probably "bittersweet" in US terminology. Plain flour = all purpose flour. I think the rest are the same in both countries.
JugglingMum
10th Feb, 2017
5.05
I have previously made this cake twice as as 10" square (with enough left over for a bonus 6 x 2 loaf tin). Halved the recipe to bake a 7" round and a loaf tin, but both cakes have cracked. Not a huge problem this time, there is plenty of rise so I will trim off a layer at the top and turn it over to ice. But.. as I didn't have this problem previously - any ideas what has caused this? I'd like to bake smaller versions in future, it's such a delicious cake.

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Emtkristie
15th Aug, 2018
I’m hoping someone can help me decipher some of this recipe. I have pretty much figured out the conversions to America’s ridiculous non-metric system, but I’m curious (for those who have made the cake)... when it says 2x the sour cream, I just want to make sure they literally mean a total of 568ml? And why wouldn’t they just write that? Only thing I can guess is that’s the size of the container it comes in for you guys across the pond. Any other tips?
goodfoodteam's picture
goodfoodteam
19th Aug, 2018
Thanks for your question. Yes, it's just 2 of the standard 284ml pots you get from British supermarkets so measuring 568ml will give you the same.
annemarieharrison
13th Jul, 2018
Urgent question! Does anyone know what depth the naked cake should be please?? Thanks! AM
goodfoodteam's picture
goodfoodteam
23rd Jul, 2018
Thanks for your question. The cake will be should be in the region of 3 inches/ 7.5cm in depth.
nancy mcadam's picture
nancy mcadam
7th Mar, 2018
Hi, I would like to bake this cake but using 15cm and 23 cm baking tins, can you please tell me which size/ weight of ingredients to use. Thanks Nancy
goodfoodteam's picture
goodfoodteam
8th Mar, 2018
Thanks for your question. Unfortunately we can't give specific instructions for this without re-testing the recipe. Bear in mind you'll need to change the cooking times too. If you're looking for celebration cakes in different sizes, you may find one you like in our wedding cake recipe collection here: https://www.bbcgoodfood.com/recipes/collection/wedding-cake
Betty Boop
1st Nov, 2017
I have just made this cake . I propose filling it with berry jam and either a chocolate ganache or chocolate buttercream before icing. What are quantities of butter/icing sugar etc I will need to do two layers of ganache/buttercream please?
goodfoodteam's picture
goodfoodteam
8th Nov, 2017
Thanks for your question. For advice on quantities and assembling, this is a great place to start: https://www.bbcgoodfood.com/recipes/4578/creating-your-wedding-cake Hope that helps!
mimmzie's picture
mimmzie
28th Oct, 2017
hello, I've just been commissioned to d a three tier chocolate cake for a birthday, and I'm just wondering if this recipe well be sturdy enough t be stacked onto of each other ? Kind regards mimmzie
goodfoodteam's picture
goodfoodteam
8th Nov, 2017
Thanks for your question. Yes, this recipe is designed to be used as a tier. We would recommend using dowelling rods to support the layers. Find out how to use these here: https://www.bbcgoodfood.com/recipes/4578/creating-your-wedding-cake

Pages

ruamac
9th Dec, 2014
http://www.cakebaker.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ This is a link to a brilliant website which helps with converting the ingredients for different sized tins. Just put in all the quantities, original tin size, the size of tin you want to use, and the ingredients automatically come up at the bottom of the page.
Fiona cheng
19th Oct, 2014
Hi, may I know if you use buttercream in between layers?
julie.supercakes@live.co.uk's picture
julie.supercake...
17th Dec, 2013
5.05
This recipe also works brilliantly using buttermilk instead of sour cream. I've just made it today using left over buttermilk, much cheaper, less fat, and tastes the same! This is my ultimate choc cake for any requests I have, it's easy, foolproof and always gets great reviews!
jessie32
14th Oct, 2013
I made this first as a layer on my sisters wedding cake. now I make it quite often for friends who seem to enjoy it even more when i add the juice and zest of 2 limes to butter cream icing to fill and top it with. The strong, rich dark chocolate and the taste of the zesty lime seem to really compliment each other.